Chocolate Butterscotch Crunch Recipes

OLD-TIME BUTTER CRUNCH CANDY

Steps:

• Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

CHOCOLATE BUTTERSCOTCH ALMOND CRUNCH

Steps:

• Combine flour and sugars.
• Mix in margarine until thoroughly blended.
• Add egg yolks and vanilla.
• Mix until smooth OR blend in food processor until mixture comes together.
• Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides.
• Bake at 350 degrees for 13 to 18 minutes or until light golden.
• Cool slightly, about 20 minutes.
• Spread melted chocolate over base; sprinkle nuts on top.
• Press in lightly.
• Cool until chocolate sets.
• Cut into squares or triangles.

CHOCOLATE BUTTERSCOTCH CRUNCH

Steps:

• 1. Combine flour and sugars and mix well.
• 2. Thoroughly beat in butter.
• 3. Add egg yolks and vanilla. Mix well, until smooth. Stir in chocolate chips.
• 4. Spread evenly with a spatula on a 10x15 greased or parchment covered baking sheet. Bake at 350F for 18-24 minutes or light golden and just set. Remove from oven.
• 5. Cool and cut into bars.

BUTTERSCOTCH CRUNCHIES

Steps:

• Place butterscotch and chocolate pieces in microwavable glass bowl. Cover with plastic wrap.
• Microwave on high power for 1 1/2 minutes.
• Remove from microwave and place on counter for 2 minutes. DO NOT REMOVE PLASTIC WRAP YET.
• Remove plastic wrap. Add chow mein noodles and marshmallows, mix well.
• Cover baking sheet with wax paper.
• Drop mixture by rounded tablespoonsful on wax paper covered baking sheet.
• Chill in refrigerator until set.

AUNT PAT'S CHOCOLATE BUTTERSCOTCH CANDY

Steps:

• Butter a 9x13 baking dish.
• In a large microwave safe bowl, add Butterscotch Chips, Semi-sweet Chocolate Chips, and Peanut Butter.
• Microwave on high for 1 minute.
• Stir.
• Microwave at 20 second intervals, stirring each time until mixture is completely melted.
• Stir in Pretzels, Dry Roasted Peanuts, and Raisins. The Pretzels will break into smaller pieces at this time.
• Spread into prepared baking dish.
• Refrigerate 30 minutes.
• Score into 1-2 inch squares.
• Return to refrigerator for at least another hour.
• Cooking Time includes refrigeration time.
• Note: If using creamy peanut butter, increase peanuts to 1 cup.